Masaledar Baigan-Peyaz

Eggplant and Onion goes very well as a dish and is best enjoyed with Roti or Paratha. I had been on a search for a recipe for Eggplant – Onion and am inspired by one I found. I tweaked for sure to suit my taste. This recipe is very unique because it has a zing and that gives the dish a special taste. Baby Baigans and small onions are such a great combination

Course – Main meal

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves – 2 people

Preparation time -10 mins, Cooking time-25 mins


3 baby eggplants

3 small onions

Make a paste of 1 tsp coriander powder, 1/2 tsp Aamchur powder, 1/2 tsp turmeric powder, 1/2 red chilli powder, salt with little water

For the main dish you need

1/2 tsp cumin seeds

1/2 tsp coriander powder

1/2 tsp red chilli powder

1-2 tomatoes puree

1/2 tsp turmeric powder

1-2 green chillies chopped


Oil to fry


Wash the Baigans well and make insertions keeping the head intact. Wash the onions. In a wok heat oil and fry the baby Eggplants. Set aside. Cool and insert the paste well into the Baigans. In the same wok heat oil and fry onions. Add cumin seeds, chopped green chillies, add tomato purée, red chilli powder, turmeric powder, coriander powder, salt and stir well. Sprinkle water and add the onions and mix well. Keep it covered on low heat for 8-10 mins. Add the Baigans and mix well. Keep it covered for 3-4 mins on low heat. Viola the dish is ready to enjoy with Roti or Paratha

Masaledar Baigan-Peyaz
Make a paste of the powdered masalas of coriander powder, red chilli powder, turmeric powder, Aamchur powder, salt
The paste
Tomato purée
Fry the Baigans
Fry the onions
Tomato purée with all the masalas
Let the Baigans and onions cook and mix well
All spices mixed well
Enjoy 😊

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